Last night I watched a youtube video where a guy fermented 6 gallons of apple juice with EC-1118 and made wine. He then transferred the wine into milk jugs and froze them. After the were froze, he tipped them upside down and let the "alcohol" run out and separate it from the water.

Has anyone done this and can anyone explain the process a little better? How would you determine the alcohol content after this process was completed.

40% will be tuff with freezing, there is a chart somewhere that tells freezing temp vs ABV. Some will tell you to freeze and strain then repeat, but truly that is useless. The absolute temp you freeze it to determines the alc level.

It is called Winter Brandy and the reason you re freeze is as it drains off is the first time water melts with it. So you re freeze and drain again. You can get it down to where none will freeze then you have got it as hot as you can with this method. We do it on some wines that we really don't like as well as others.

It is good for apple/cherry I can tell you that! Plain apple too. Even though it concentrates the alcohol, it also concentrates all the fruity goodness. I used a plain white Tee shirt to strain, put the slush in it and twist as hard as I can and hold for min or so. I try to do it as quickly as possible so as not to let the water melt back into it.

Hey T Baggins You might try this. Freeze in a half gallon plastic jug. Poke a small hole for air in the bottom of jug remove lid and drain into an open mouth quart jar. Throw the first jug with the big flavored snow cone away and enjoy what is in the qt or repeat until satisfied.

It's delicious and easy to do, and you lose a lot of volume, but it's cheap/easy to make large quantities of apple wine. You can also add sugar to your fermentation to boost the alcohol level, but I think this may increase some of the hangover stuff in the final apple jack.